Contact Us - CulinArt Group

Contact Us

East Coast

2 International Drive, Rye Brook, NY 10573

Delaware Valley/Greater Philadelphia

150 Gordon Drive, Exton, PA 19341

West Coast

12640 Knoll Street, Garden Grove, CA 92841

Leadership

Michael Purcell
President

mpurcell@culinartinc.com

Lou Vogt
Vice President, Leisure & Logistics

lvogt@culinartinc.com

Ali Bernardi
Vice President, Marketing & Brand Strategy

abernardi@culinartinc.com

Brian Armenio
VP Operations, West Coast

BArmenio@culinartinc.com

Dan McGill
Division President, Delaware Valley-Greater Philadelphia

dmcgill@culinartinc.com

Harry Williamson, Jr.
Vice President, Senior Dining

hwilliamson@culinartinc.com

Jeff Powell
Regional Vice President

jpowell@culinartinc.com

John Drexel
Regional Vice President

jdrexel@culinartinc.com

Department Management

Erik Buckholz
Director of Human Resources

ebuckholz@culinartinc.com

Elliott Enyedy
Director of Finance

eenyedy@culinartinc.com

Peter Klein
Director of Culinary Development

pklein@culinartinc.com

Ali Bernardi
VP of Marketing & Brand Strategy

abernardi@culinartinc.com

Douglas Eich
Senior Purchasing Analyst

deich@culinartinc.com

Stephanie Dorfman, RD
Corporate Wellness

sdorfman@culinartinc.com

What our clients are saying

“We were totally impressed by the presentation and care in which these new team members were brought into the CulinArt family. So happy we made the decision to choose CulinArt Group.”

“You know that I haven't been home (India) for a long time now.  I miss my mama, I miss the food, I miss the smells, I miss the people. Starting yesterday, I started to smell my mama's kitchen at Parker.  I KNEW something Indian was brewing; I could smell the garam masala!  Thank you for the delicious tofu curry.  It made my belly and soul happy.”

“The roasted tofu/noodle/edamame arugula salad with cabbage, carrots and red peppers was something that I would buy from a restaurant or food truck without question. It would win best school lunch in the U.S. without a doubt if there was such a competition! The textures and flavors were a perfect blend, tied together by an excellent dressing. I don't think anyone would be mad if that popped up on the menu every week. Thanks again to you and your staff for such high-quality food!”

“Thanks so much for a great week of food here at SCH to start off 2021. Everything has been fantastic. The kids were loving the Chinese food and boxes today. The Moo Shu Pork was amazing. Great work!”

“I have really appreciated the wonderful cafeteria staff we have via Culinart and the thoughtful meals they provide our kids. They're truly one in a million. I have also really appreciated the dedication Parker and CulinArt share to sustainability and green practices on campus. I am so thankful that Parker has chosen CulinArt, a company that shares Parker values, and that they took the time and effort at such a hard time to make sure that Parker is always on the forefront of green practices and safety - never compromising.”

“We want to take a moment to celebrate all the employees who worked on the front lines during unprecedented times. Your efforts and dedication to going above and beyond are noticed and appreciated. Thank you for being the heart and soul of CulinArt Group. We couldn’t do this without you. Chef Jay and Chef Paul have been so awesome in the Hubbell Café.  There has been significant change, but they take it in stride and keep the delicious food coming.  We truly appreciate them!”

“We are so thankful and so impressed by your immediate attention to our power outage. It was such a relief to see all the equipment and workers coming in within a few hours of the outage. Thank you for serving dinner to all [the] students in a very difficult circumstance. Please extend our thanks to your workers who braved cold weather to grill hamburgers and hotdogs.”

“With all the prep work from Winterim ramping up and classes continuing as usual, it's a busy time to be a Forman teacher. Imagine my delight, tired as I was, when I delved into the upscale-restaurant-quality chicken parmesan our dining hall served last night. Forman is all about support, and providing our students with a dinner of that quality is just as important a measure of support as anything that happens in a classroom.”

“I wanted to let you know that for this entire school year I have been so well fed! I LOVE LOVE LOVE LOVE all the diversity of salad choices we have each day and the amazing entrees.  My favorites are the carnitas, chili, curry, and cajun chicken days.  I am so grateful for all the care that goes into the food because I know I do not eat enough vegetables or balanced meals without you and your crew's work.  Thank you so much!  You take such great care of us!!”

“I’m the GM for Branson [Ultrasonics] and based in the Brookfield office.  This is the first week that the café has been up and running in our new headquarters and just want to acknowledge the great job Adam Schnittert and the CulinArt staff onsite have done.  Our employees’ feedback thus far has been very positive.  The expanded options and menu quality have been very well received.  Just want to send you a quick note of thanks.”

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